Practice makes perfect
When it comes to honing your Vietnamese cooking skills, Geoff Lindsay says hands-on learning is the way to go. “Travel to Vietnam, eat, ask questions and go on a guided food or market tour. When you return buy Tracey Lister’s on Vietnamese food and go shopping in your local Vietnamese community. And cook!”
Spice story
“The five key spices are cassia bark – not cinnamon as is often incorrectly translated – black cardamom, star anise, clove, coriander seeds. These are the key spices in pho and represent the five fundamental taste and senses or ngũ vị: spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth).”
Essential ingredients
“Herbs are by far the most revered and essential ingredients in Vietnamese cuisine,” says Geoff. “The amount of herbs served and offered by a Vietnamese chef are a direct indication for the level of respected and love for the diner.” So if you cook for those you love, herbs should be aplenty!
Get the recipe for Geoff's
Source: Robert Banks
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